Almonst 50% Local Whole Wheat Bombers

Made some 1.2 kg boules using a liquid white and stiff wheat levain this weekend. I used about 48% wheat and 2 % rye (in the form of rye sour used in the liquid levain) I would have used my white starter but I didn't have quite enough for both levains so instead of adding a touch of rye flour i built off of my rye sour. I wanted a full flavored bread with volume and keeping qualities in a relatively small amount of time. So 30% of the flour was prefermented which boosted both bulk and final ferments. 2 hours and 1 hour. Since the loaves were so large right after shape I retarded 2 loaves and proofed 1 at room temp. It was ready to go at just shy of an hour and I missed it so it was a touch over but not bad at all. The other loaves followed after 1 hour, then 2 hours. The slow rise in the retarder helped a great deal. Next time I'd retard all and bake start baking at the 2 hour mark.

that is my assistant "Seven" and she is pleased with the results. As am I. As expected this bread was better on day 2. Last loaf is left and we'll see how it is on day 3.